Red pepper sabayon

I made a red pepper sabayon a few weeks ago.


You will have to take my word for it that I was using sweet pointed red peppers. I had already taken them off the BBQ by the time I took this photo. You blister the skin then plunge them into icy water so that you can peel them.


The finished sauce.



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This entry was posted on Tuesday, November 1st, 2016 at 10:41 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.